They are really quite simple to make and don't require any crazy ingredients. In fact, I didn't need to buy a thing... all staples I had on hand.
Here's what you need: butter, powdered sugar, vanilla, egg whites, flour, baking powder, salt, chocolate chips, and peppermint extract.
Prepare two pans with parchment paper. Preheat oven to 300 degrees. Begin by creaming together the butter and powdered sugar with an electric mixer.
Beat for 2 minutes, then scrape down the sides.
Add in the egg whites and vanilla, mixing to combine thoroughly...the consistency is a little dare-I-say chunky, but it all comes together in the end.
Finish off by adding in the flour, baking powder and salt, mixing until creamy and smooth.
Transfer dough to pastry bag outfitted with large round tip, or into sturdy ziplock back, snipping off a corner. I like to put my ziplock into a tall wide-mouthed glass to make the transfer from the bowl to the bag easier.
Pipe a 2-3 inch line of dough and then return the way you started, creating a really tight "U". Leaving about 2 inches between cookies to allow for spreading, continue piping the dough until it is all gone.
Bake for 15 to 18 minutes, or until the edges are just a bit golden. Place on wire rack to cool completely. The filling is prepared by placing the chocolate chips in a microwave-safe dish. Cook on high for 1-1 1/2 minutes, stirring to make sure the chocolate is smooth. Add in the peppermint extract and stir to combine.
Flip cookies over so that the bottoms are facing up. Carefully spread a layer of the chocolate mint mixture over one cookie and top with another.
Voila! You now have a Homemade Mint Milano Cookie. Now continue with the rest of the cookies before your chocolate hardens up again. ;-)
Homemade Mint Milano Cookies
(makes about 2 dozen cookie sandwiches)
1/2 cup chilled unsalted butter cut into cubes.
1 cup powdered sugar
3 egg whites
1 tsp. vanilla extract
1 1/4 cup flour
1/2 tsp. baking powder
pinch of salt
3/4 cup semi-sweet chocolate chips
1/4 tsp. peppermint extract
Preheat oven to 300 degrees and prepare 2 pans with parchment paper. Cream together butter and powdered sugar for 2 minutes. Scrape down sides and add in the egg whites and vanilla extract, mixing until thoroughly combined. Again, scrape sides and add in the flour, baking powder, and salt. Mix until the dough is smooth and creamy. Spoon carefully into pastry bag outfitted with large round tip or into ziplock bag with corner snipped. Pipe directly onto parchment paper a 2-3 inch line and return back the way you started. It should resemble a really tight "U" shape. Continue piping cookies 2 inches apart until all the dough is gone. Bake for 15-18 minutes, or until edges become just slightly browned. Remove from oven and cool completely.
Once the cookies are cooled, pour chocolate chips into microwave-safe bowl and microwave on high for 1 minute. Stir. Continue to cook in 30 second intervals until it is completely melted. Stir in peppermint extract. Turn cookies over and spread chocolate mixture on underside of 1 cookie and top with another. Continue in this fashion until all cookies have been made into sandwiches. Store in airtight container.
How about it? Are you ready to make a batch for yourself? These Homemade Mint Milano Cookies are the perfect afternoon pick-me-up with a cup of tea and some friends. I might have to try making these with orange extract sometime too. What's your favorite Pepperidge Farm cookie? Have you ever attempted to make them yourself? You should give it a try!
Need more cookie inspiration? Check out some of the other Cookie of the Month Club members' March Minty Cookie Recipes!